I’ve been trying to better my food photography, and wanted to cook something with color. I decided to put together a breakfast for me that was delicious AND photogenic.
Eggs are always a must for me and so that was my base. For color, a fresh tomato and bell pepper from the garden. Though I wish I could say these gems are from my garden, they are actually from our laundry lady. She always sends us produce she grows herself and her sweet demeanor is such an incentive to continue using her services. One day I dream of having a nice little acreage where I can grow all kinds of food naturally for my family.
But back to this breakfast!
This was my first time putting my morning eggs in the oven, but I’ll be doing it more often. I saw this way of cooking eggs first on Pinterest, but recently someone I know from H.S. posted perfectly round eggs on their Instagram and remembered I really wanted to try this technique. So without any guide or instruction, I set the oven to 200 degrees. It took my eggs about 12 minutes to be my kind of perfect – over easy, but I bet I can bump the temp to 250 for a quicker egg.
I sliced half a tomato, and diced about a 1/4 cup of the bell pepper.
Simple, yet so delicious! (and at just 150 calories)
Ingredients
- 2 eggs
- 1/2 tomato (halved and sliced)
- 1/2 cup green bell pepper (diced)
Instructions
- Preheat oven to 200 degrees
- Place eggs in oven for 12 minutes.
- Prep tomatoes and bell pepper.
- Plate eggs, top with tomato slices and diced pepper, and serve.
On the other hand, it was good that my eggs cooked low and slow because I was able to make and serve scrambled eggs and toast for my husband and daughter in that time.
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